Rémy Cointreau launches ‘caketails’ created by Otto Tay and Manuel Bouillet
The Caketail is a new offer of consumption like tea time or gourmet coffee, though with an originality that is sure to be attractive.More info
Aalst Chocolate renews the Pâtissier Chocolate packaging
Taking care of every last detail, including presentation, the range of chocolates pays homage to the cocoa areas that gave rise to the firm with its design More info
Upfield Professional launches a 100% vegan cream for pastry chefs
Created from lentil proteins and vegetable oils, it is suitable for people who are lactose intolerant, vegans, and sufferers of celiac disease. More info
Norohy, Valrhona’s first organic vanilla bean, arrives in the USA
Food waste is reduced with this product that has sweet and floral aromas with powerful notes of cocoa.More info
Mindful Choices, Guittard chocolate with sugar alternatives
This new collection adapts to the dietary preferences of modern consumers and helps pastry shops create desserts without refined sugar.More info
Barbara Decor’s Art Grillage line expands its repertoire
The Barbara Luijckxn brand expands its chocolate jewelry collection range.
Valrhona expands its Inspiration range in the USA with Raspberry
By popular demand, the firm launched this couverture which is already available in Europe in early March.More info
Intuition Collection, colored cocoa butter by Jerome Landrieu
Pastry Chef’s Boutique presents, together with the French chef, this exclusive line that reflects the hues of natural flavors.More info
Yuzu is added to the Valrhona Inspiration range
This vibrant flavor, with no dairy or gluten, reaches the North American market.
Barbara Decor launches the chocolate jewelry collection, Art Grillage
These chocolate decorations are ideal for enhancing the three-dimensional impact of pastry creations.